Sous Vide Pork Tenderloin With Chimichurri Stuffing

Learn how to make this Sous Vide Pork Tenderloin With Chimichurri Stuffing recipe with the voice-activated cookbook iPhone app, Myka.

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Cook In:

105 minutes 

Prep In:

15 minutes


Sous Vide


Sous Vide Pork Tenderloin With Chimichurri Stuffing

By: Sous Chef Myka

Tender, moist and flavorful, this Sous Vide Pork Tenderloin With Chimichurri Stuffing is evenly cooked to perfection. By using the sous vide, you ensure an even, buttery cook all the way through the pork tenderloin, which gets its flavor from a stuffing made from breadcrumbs, parsley, red pepper and garlic.

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  • 1 pork tenderloin

  • ½ cup parsley

  • ½ cup breadcrumbs

  • ½ red pepper

  • 4 cloves garlic

  • 1 egg yolk

  • ½ tsp oregano

  • ½ tsp kosher salt

  • ¼ tsp red pepper flakes

  • 2 tbsp olive oil

  • 1 cup + 2 tbsp red wine vinegar

  • 1 sprig thyme

  • ½ cinnamon stick

  • 2 tbsp vegetable oil 

Sous Vide Pork Tenderloin With Chimichurri Stuffing

Hi Chefs, Myka here 👋

For a perfectly-cooked pork tenderloin, look no further than your trusty sous vide. That’s because this cut of the pork can be a bit tricky: sure, it’s incredibly tender. But with its mild flavor and lean texture, it can be a little bit too easy to overcook, resulting in a finished product that is dry and bland. But when you cook this Sous Vide Pork Tenderloin With Chimichurri Stuffing, you avoid all of those potential pitfalls, thanks to the flavorful stuffing, and even cooking.

After trimming the fat from your pork tenderloin, you’ll place saran wrap over it, and will flatten it with a meat tenderizer or rolling pin. Then, you’ll start to prepare your stuffing in the food processor, with ingredients such as parsley, bread crumbs, oregano, red pepper and red wine vinegar.

After creating a paste, you’ll spoon it into the pork, and wrap the loin into itself, securing with butcher’s twin (or tooth picks). After sealing in a vacuum seal bag, you’ll place your pork tenderloin in an already heated water bath, and will cook for 1.5 hours.

While that’s cooking, you’ll prep a simple wine vinegar reduction, and when the loin is finished, you’ll quickly sear before plating.

Happy cooking!

Step by Step Instructions

Step 1

Set your sous vide machine to 140 degrees Fahrenheit.

Step 2

Trim the excess fat from 1 pork tenderloin and butterfly.

Step 3

Place a sheet of saran wrap over the pork. Using a meat tenderizer or rolling pin, flatten the pork to achieve a wider work surface. Set aside.

Step 4

In a food processor, add ½ cup of firmly packed parsley, ½ cup of breadcrumbs, ½ of a red pepper, 4 cloves garlic and 1 egg yolk.

Step 5

To the food processor, add ½ tsp of dried oregano, ½ tsp of kosher salt, ¼ tsp of red pepper flakes, 2 tbsp of olive oil and 2 tbsp of red wine vinegar.

Step 6

Pulse until a smooth and paste like texture is achieved.

Step 7

Spoon the mixture onto the pork, leaving about ¼ inch of room on the edges for wrapping.

Step 8

Starting from one side of the tenderloin, tightly wrap the loin into itself.

Step 9

Using butcher’s twin, secure approximately 6 ties, spacing them 2 inches apart.

Note: Toothpicks may also be used to secure pork in place.

Step 10

Place pork loin in a vacuum seal bag and vacuum seal shut.

Step 11

Place the bag into the water bath and allow to cook for 1 and ½ hours.

Step 12

While the tenderloin is cooking, pour 1 cup of red wine vinegar into a small saucepan, add 1 sprig of thyme and ½ of a cinnamon stick.

Step 13

Bring to a boil and then reduce the heat to a simmer. Simmer until the liquid has reduced by ¾.

Step 14

Strain the liquid and reserve until ready to serve.

Step 15

Once complete, remove pork from its bag and pat dry with paper towels.

Step 16

Set a skillet on the stove over medium-high heat and add 2 tablespoons of vegetable oil.

Step 17

When the oil just begins to smoke, add the pork tenderloin.

Step 18

Allow to sear on all sides for approximately 1 minute per side.

Step 19

When finished, remove from the heat and slice.

Note: Remember to remove the twine and any toothpicks you may have used prior to serving.

Step 20

Garnish with the reduced red wine vinegar and finely chopped parsley.

 Myka, also known as “My Kitchen Assistant,” is a voice-enabled recipe builder which allows you to effortlessly follow and create recipes. You can read more about Myka’s story by clicking here. 

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